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In a large mixing bowl, whisk together flour, yeast, sugar, and salt.
Add warm water and stir until combined. Dough will be sticky.
Cover bowl with plastic wrap and place in a warm place to rise until doubled in volume, usually 2-3 hours. Alternatively, cover dough and refrigerate overnight.
When dough has risen, scrape out onto a generously floured surface and form into a ball.
Stretch and fold the dough: Grasp the dough at the top and stretch it over the bottom. Turn the dough 90 degrees and repeat. Repeat this step two more times.
Use your hands to form the dough into a ball again and place on a large piece of parchment paper.
Allow dough to rest, covered, for 30 minutes. Preheat oven to 450F (230C) and place a 4qt Dutch oven in the center rack.
After 30 minutes, carefully remove Dutch oven from the oven. Score your bread down the middle, remove the lid, and gently lower the parchment paper and bread into the pot.
Place lid on top and return to 450F (230C) oven.
Bake for 30 minutes with the lid on, then remove lid and allow to bake for another 10 minutes.
Remove from oven and allow to cool in Dutch oven for 10 minutes, then transfer to a cooling rack to cool completely before slicing.